Ingredients
-
1/2
-
1/2
-
6
-
1/2
-
1/2
-
1/2
-
3
-
-
-
-
-
-
-
-
Directions
Scarlet Chicken,This is originally a Passover recipe, but it works well for Thanksgiving too, just substitute flour or corn starch for the potato starch. This recipe also freezes well.,I have this exact Passover recipe with 8 assorted bone in chicken breasts and thighs, but it calls for 1 1/2 cups of orange juice. I havent made it since 2003 so I dont remember if there was too much orange juice, compared to your recipe. Any thoughts? The site I got recipe on no longer has it. Thanks for any help.,used this as part of a meal for a Chanukah party. Everyone loved it, the flavor was delicious. I am not a fan of poultry and fruit together or of cooked fruit but I enjoyed this, probably because it was not overly sweet. My only diappointment was that I expected the chicken to take on a red (scarlet) hue because of the recipes title. Oh well. Will definatly make it again. (used 2 cut up chicken’s minus the wings and it worked perfectly).
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat the Oven to 350 Degrees Fahrenheit. |
|
2
Done
|
Place the Dried Fruit in a Medium Bowl Filled With Hot Water and Let Stand For 10 to 15 Minutes. |
|
3
Done
|
Drain and Set Aside. |
|
4
Done
|
Lay the Chicken Pieces, Skin Side Up, in an Oblong Baking Pan. |
|
5
Done
|
in a Medium Bowl, Combine the Orange Juice, Sherry and Brown Suar. |
|
6
Done
|
Mix Well, Then Stir in the Dried Cherries and Cranberries and Potato Starch. |
|
7
Done
|
Stir Together, Making Sure the Potato Starch Is Dissolved. |
|
8
Done
|
Pour the Sauce Over the Chicken Pieces and Bake, Uncovered, For 45 Minutes. |
|
9
Done
|
Baste and Bake 30 to 40 More Minutes, Covering the Baking Pan With Aluminum Foil During the Last 15 Minutes. |
|
10
Done
|
the Chicken Should Look a Little Crispy on Top, and the Sauce Should Begin to Thicken. |
|
11
Done
|
If the Sauce Gets Too Thick, Add About 1/4 Cup Orange Juice or Water During the Last 15 Minutes of Baking. |
